Cobb Hill Cheese

Cobb Hill Cheese has been handcrafting 2 types of farmstead artisan cheese, for 16 years on the farm in Hartland, Vermont. Every batch of cheese is made from fresh milk every other day. Cedar Mountain Farm's Jersey cows provide a rich milk which imparts a delicious, nutty flavor to the cheese. Our cheese makers follow the age-old process of heating milk, adding lactic bacteria and vegetable rennet, hand stirring the curd, hooping and pressing.

We are located at Cobb Hill CoHousing

Cobb Hill is an intentional cohousing community comprised of people learning to live lightly on the earth and building community among ourselves and with our Hartland neighbors. The intention of sustainability underlies the living, farming, land stewardship, learning and teaching activities across all components of the community. We bought the 260 acre farm and forest in 1997. By 2002 we completed construction of 23 homes.

Brands: Ascutney Mountain based on an Appenzeller recipe aged 10 months, Four Corners Cheddar based on a Caerphilly style recipe and is aged 6 months both cheeses are sold as 8 to 9 1/2 pound natural rind

Products

Cobb Hill Cheese

Cobb Hill Cheese makes two types of farmstead artisanal cave aged cheeses. Each of these raw milk cheeses has it's own intense distinctive flavor. Please come by our booth and try some....
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Cobb Hill Makes two farmstead artisanal cheeses. The first our Ascutney Mountain is based on a Swiss Appenzeller recipe. It is cave aged for 10 months and sold in a 8 to 10 pound wheel for $11/lb wholesale This cheese has a sweet and nutty flavor.

We also make a Caerphilly style cheddar cave aged 3 to 6 months. Our Four Corners cheese has a buttery and tangy flavor. It is sold in a 8 to 10 pound wheel for $11/lb

Cobb Hill Cheese is made from fresh milk every other day. Cedar Mountain Farm's Jersey cows provide a rich creamy milk which imparts a delicious, nutty flavor to the cheese. Cobb Hill Cheese has been handcrafting 2 types of farmstead artisan cheese, for 16 years on the farm in Hartland, Vermont. Every batch of Our cheese follows the age-old process of heating milk, adding lactic bacteria and vegetable rennet, hand stirring the curd, hooping and pressing.